Jewish style corned beef

Yield: 4 servings

Measure Ingredient
1 \N 12 pound whole brisket
4 quarts Water
2 cups Kosher salt
1 teaspoon Saltpeter
5 \N Bay leaves
7 \N Cloves garlic, smashed
¼ teaspoon Ground cloves
2 teaspoons Whole peppercorns
1 teaspoon Allspice berries
1 teaspoon Mustard seeds
1 cup White vinegar
½ cup White sugar

Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1½ weeks.

Add to a steamer pot:

¼ teaspoon cloves 2 teaspoons peppercorns 1 teaspoon allspice berries 1 teaspoon mustard seeds 3 cloves garlic ¼ cup salt

Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer.

Steam for 3 hours, until tender.

Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres

TASTE SHOW#TS4838

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